Wholesome Weedy Quinoa Delight: A Flavorful Recipe


Quinoa, often hailed as a superfood, has earned its place in the spotlight for its impressive nutritional profile and versatility in the kitchen. But what if we told you that you can elevate your quinoa game by adding a healthy dose of nutrient-rich weeds to it? That’s right! In this blog post, we’ll introduce you to a delightful recipe that combines the goodness of quinoa with edible weeds for a nutritious and delicious dish. Let’s get started!


  • 1 cup quinoa
  • 2 cups water
  • 2-3 cups of fresh edible weeds (dandelion greens, chickweed, purslane, lamb quarters, or any other edible wild greens)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled (optional)
  • Salt and pepper to taste
  • Lemon wedges for garnish


  1. Rinse and Prepare Quinoa: Start by rinsing the quinoa thoroughly under cold running water to remove any bitterness. Drain it well.
  2. Cook Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove it from the heat, fluff it with a fork, and set it aside.
  3. Harvest and Wash the Weeds: While the quinoa is cooking, go out into your garden or a nearby natural area to gather your edible weeds. Make sure you are familiar with the weeds you are collecting and are certain they are safe to eat. Wash the weeds thoroughly and pat them dry.
  4. Prepare the Weeds: Coarsely chop the edible weeds, discarding any tough stems. If you’re using dandelion greens, you may want to blanch them for a minute in boiling water to reduce bitterness, then drain and chop.
  5. Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and saute for about 2-3 minutes until they become fragrant and translucent.
  6. Add Weeds and Tomatoes: Stir in the chopped edible weeds and halved cherry tomatoes. Cook for an additional 3-4 minutes, or until the greens have wilted and the tomatoes have softened.
  7. Combine Quinoa: Add the cooked quinoa to the skillet with the sautéed weeds and tomatoes. Gently mix everything together, allowing the flavors to meld for a few minutes.
  8. Season and Garnish: Season your weedy quinoa dish with salt and pepper to taste. If you like, sprinkle crumbled feta cheese over the top for an extra burst of flavor.
  9. Serve: Transfer your weedy quinoa to serving plates, garnish with lemon wedges, and enjoy your nutritious and flavorful creation!


This weedy quinoa recipe combines the health benefits of quinoa with the goodness of edible wild greens, resulting in a dish that’s not only delicious but also packed with essential nutrients. Gather your edible weeds responsibly, experiment with different varieties, and savor this unique and wholesome meal that connects you to the bounties of nature right in your own backyard. Bon appétit!

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